Best Breakfast Cookie

Best Breakfast Cookie

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"The trick is to underbake them a little bit, and the result is the soft cakey cookie you know and love!"
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45 m servings 176 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
  2. In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
  3. In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.


  1. 123 Ratings

Most helpful positive review

WOW!! These are so good we have a hard time stopping at 1 or 2! I pour boiling water over the prunes, apricots and dried cranberries (which we like better than raisins) so they can get soft and ...

Most helpful critical review

Chopping the dried fruits, making prune puree was time consuming. The dough is very thick and dry; I used 1/2 c. water instead of 2 Tbsp. I mixed by hand, like kneading heavy bread dough, so I...

WOW!! These are so good we have a hard time stopping at 1 or 2! I pour boiling water over the prunes, apricots and dried cranberries (which we like better than raisins) so they can get soft and ...

This is a phenomenal recipe! I took some of the advice from the other reviews and made a few changes to turn these into Chocolate Chocolate Chip Breakfast Cookies. I used 3 1/2 cups whole wheat ...

This recipe was great! Just helpful hint to all, you can use baby food prunes, for the prune puree. It is alot faster!

I own a small espresso cafe and bakery and we made these cookies for the first time on Wednesday. The batter was a little dry so we added an extra quarter cup of prune puree. I couldn't believ...

Made these great cookies today changing a few things 1.) I also used baby food prunes less time consuming. 2.) I cut the apricots with my kitchen shears 3.) I used 1 cup of applesauce in place o...

These are wonderful--just like Baker's Breakfast Cookies! I did make a few changes to suit my needs. I used half whole wheat flour, substituted chopped peanuts for the walnuts, cut the sugar d...

These were great!! I tried them with applesauce instead of the prune puree and baked them for the 10 minutes so they were more like cookies. The kids loved them.

These cookies are sooo good! Really only bake these for 8 - 10 minutes, or they get dry. They are like a muffin and a cookie, so if they are overcooked, they get dry. I made a few substitutions,...

This recipe is just like the real cookie!! I substitued the ap flour for Whole wheat, just like in the real cookies. I've also made other variations like Peanut Butter, Mocha Chocolate chip, App...

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